Cheesy Garlic Butter Corn on the Cob
Cheesy Garlic Butter Corn on the Cob
Ingredients
For the Corn Bath
- 4 corn, ears, husked
- 2 cups water
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon garlic, minced
- 2 cups milk
- 4 tablespoons butter
- 1/2 cup brown sugar
For the Cheese Sauce
- 1 stick butter
- 1 cup heavy cream
- 1 cup Parmesan cheese, shredded
- 1 teaspoon dried parsley, for sauce, plus more for coating
For Garnish
- fresh parsley, chopped, as needed
Instructions
- 1
In a large pot, bring 2 cups of water to a boil. Add 1 teaspoon of salt, 1 teaspoon of pepper, and 1 tablespoon of minced garlic. Stir the mixture well.
⏱️ 5 min
- 2
Add 2 cups of milk to the pot and allow the mixture to return to a boil.
⏱️ 5 min
- 3
Once boiling, stir in 4 tablespoons of butter and 1/2 cup of brown sugar, mixing until both are fully dissolved and incorporated.
⏱️ 2 min
- 4
Carefully add the 4 ears of corn into the pot. Let them boil in the mixture for about 10 minutes.
⏱️ 10 min
- 5
While the corn is boiling, heat a large frying pan over medium heat and melt 1 stick of butter.
⏱️ 2 min
- 6
Add 1 cup of heavy cream to the pan and bring it to a gentle boil.
⏱️ 3 min
- 7
Stir in 1 cup of shredded Parmesan cheese and 1 teaspoon of dried parsley, mixing continuously until the cheese is fully melted and the sauce is smooth.
⏱️ 3 min
- 8
Once the corn is done boiling, remove it from the pot and transfer it into the frying pan with the cheese sauce.
⏱️ 1 min
- 9
Continuously smother and coat the corn with the cheese sauce for about 10 minutes, ensuring each ear is well covered. Sprinkle additional dried parsley over the corn during this process.
⏱️ 10 min
- 10
Once the corn is thoroughly coated in the sauce, remove it from the pan and place it on a serving dish.
⏱️ 1 min
- 11
Garnish with chopped fresh parsley if desired before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Garlic Butter Corn on the Cob
For the Corn Bath
- 4 corn, ears, husked
- 2 cups water
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon garlic, minced
- 2 cups milk
- 4 tablespoons butter
- 1/2 cup brown sugar
For the Cheese Sauce
- 1 stick butter
- 1 cup heavy cream
- 1 cup Parmesan cheese, shredded
- 1 teaspoon dried parsley, for sauce, plus more for coating
For Garnish
- fresh parsley, chopped, as needed
Instructions
- 1
In a large pot, bring 2 cups of water to a boil. Add 1 teaspoon of salt, 1 teaspoon of pepper, and 1 tablespoon of minced garlic. Stir the mixture well.
⏱️ 5 min - 2
Add 2 cups of milk to the pot and allow the mixture to return to a boil.
⏱️ 5 min - 3
Once boiling, stir in 4 tablespoons of butter and 1/2 cup of brown sugar, mixing until both are fully dissolved and incorporated.
⏱️ 2 min - 4
Carefully add the 4 ears of corn into the pot. Let them boil in the mixture for about 10 minutes.
⏱️ 10 min - 5
While the corn is boiling, heat a large frying pan over medium heat and melt 1 stick of butter.
⏱️ 2 min - 6
Add 1 cup of heavy cream to the pan and bring it to a gentle boil.
⏱️ 3 min - 7
Stir in 1 cup of shredded Parmesan cheese and 1 teaspoon of dried parsley, mixing continuously until the cheese is fully melted and the sauce is smooth.
⏱️ 3 min - 8
Once the corn is done boiling, remove it from the pot and transfer it into the frying pan with the cheese sauce.
⏱️ 1 min - 9
Continuously smother and coat the corn with the cheese sauce for about 10 minutes, ensuring each ear is well covered. Sprinkle additional dried parsley over the corn during this process.
⏱️ 10 min - 10
Once the corn is thoroughly coated in the sauce, remove it from the pan and place it on a serving dish.
⏱️ 1 min - 11
Garnish with chopped fresh parsley if desired before serving.
⏱️ 1 min